Poached Pear Tart with Caramelized Pistachios - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2/3 cup shelled raw unsalted natural pistachios
- 7 tablespoons sugar, divided
- 1 1/3 cups whole milk
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces
- 5 tablespoons whipping cream
Instructions
- Finely grind pistachios and 3 tablespoons sugar in processor. Transfer nut mixture to heavy medium saucepan; add milk and bring to boil. Whisk remaining 4 tablespoons sugar, yolks, and cornstarch in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan; whisk constantly over medium-high heat until mixture boils and thickens, about 1 minute. Remove from heat. Whisk butter into pastry cream, 1 piece at a time. Transfer pastry cream to bowl; press plastic wrap directly onto surface. Cover and chill at least 4 hours. Stir in cream. (Can be made 2 days ahead. Keep chilled.)
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